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Fennel and lemon risotto

Name: Fennel and lemon risotto recipe
Yield: 4
Ingredients: 1 leek, trimmed, well washed; 40.00 ml extra virgin olive oil; 1 large fennel bulb, thinly sliced; 385g rice; 250ml white wine; 1l chicken stock; 50g parmesan; 30.00 ml lemon juice; 50g butter, chopped; 50g pine nut; 1 tsp fennel seeds; 62.50 ml finely chopped flat-leaf parsley; Finely grated zest of 1 lemon

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by Lucy Nunes

Delicious Team

Jul 18, 2024

If you're looking for an easy weeknight dinner option, look no further than this fennel and lemon risotto. Ready in under 30 minutes, this quick risotto is the perfect dinner or lunch option for any day of the week, and it's also easy to multiply if you're entertaining. The fresh flavour of fennel lifts the hearty texture of the risotto, while smooth and silky leek gives a touch of sweetness. Family-friendly and simple to make, you can't go wrong with this risotto.

"Sweet fennel, umami parmesan and a splash of zesty lemon make a great combination," says creator Lucy Nunes. "Finish with toasted pine nuts for crunch."

1 leek, trimmed, well washed
2 tbs extra virgin olive oil
1 large fennel bulb, thinly sliced
1 3/4 cups (385g) arborio rice
1 cup (250ml) dry white wine
4 cups (1L) chicken stock, warmed
2/3 cup (50g) finely grated parmesan, plus extra, to serve
1 1/2 tbs lemon juice
50g butter, chopped
1/3 cup (50g) pine nuts
1 tsp fennel seeds
1/4 cup finely chopped flat-leaf parsley
Finely grated zest of 1 lemon

Method

1.

Cut away green part of leek and save for a stock or soup. Finely chop white part.
2.

Heat the oil in a large saucepan over medium heat. Cook the fennel and leek, stirring occasionally, for 5 minutes. Add rice and stir until well coated. Add wine and cook, stirring, until wine evaporates.
3.

Add 1 cup (250ml) of stock and cook, stirring occasionally, until stock is absorbed. Continue adding the stock, 1 cup (250ml) at a time (no need to stir continuously) until rice is just al dente; this should take about 20 minutes. Stir through the parmesan and 1 tbs lemon juice and season with freshly ground black pepper. Check seasoning.
4.

Place butter in a medium frypan over medium heat and cook until melted. Add the pine nuts and fennel seeds and cook, stirring, for 2 minutes or until golden. Transfer to a small bowl and stir through the parsley, lemon zest and remaining 2 tsp lemon juice. Season to taste.
5.

Drizzle risotto with nut butter and sprinkle with extra parmesan to serve.